Pasta With Spicy Cauliflower and Walnuts

Last night I enjoyed this tasty dish. It was amazing. So spicy it will knock your socks off! I love pasta and cauliflower, and that combination with parm cheese and waluts! There was some serious yum going on in my plate, and my mouth was a little bit on fire, but I loved the spiciness to the meal!

1 serving

Ingredients:
1 1/2 cups (about 5 ounces) cauliflower florets, broken or cut into 1-inch pieces
2 ounces dried whole-wheat pasta, such as penne or rigatoni
1 tablespoon olive oil
1/2 teaspoon crushed red pepper flakes, or more to taste
Leaves from 2 to 4 stems of flat-leaf parsley, coarsely chopped (about 2 tablespoons)
1 large clove garlic, minced (1 1/4 teaspoons)
1/4 cup walnuts, coarsely chopped
Kosher or sea salt
Freshly cracked black pepper
2 tablespoons freshly grated Parmigiano-Reggiano cheese, for garnish

Bring a large pot of salted water to a boil over high heat. Add the cauliflower and cook for about 2 minutes or until it is just starting to become tender. Use a slotted spoon to transfer it to a bowl, then add the pasta to the boiling water. Cook until the pasta is just al dente (according to the package directions).
While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the crushed red pepper flakes and cook for about a minute, then add the parsley, garlic, walnuts and the blanched cauliflower; stir to combine, then season with salt and pepper to taste. Reduce the heat to low to keep the mixture warm.
When the pasta is ready, use a slotted spoon to add it to the skillet, then toss to incorporate. Taste, and adjust the seasoning. Sprinkle with the cheese once the portion is plated.